A comforting and savory dish that embodies the vibrant essence of Tex-Mex flavors. This hearty recipe combines creamy queso dip with spiced taco flavors to create a delicious, satisfying meal, perfect for busy weeknights.
Ingredients
Scale:
1 cup long-grain white rice, rinsed
1 packet taco seasoning (about 1 ounce)
2 cups chicken or vegetable broth
1 can (10 ounces) diced tomatoes with green chilies, undrained
1 cup nacho cheese sauce or queso dip
1 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup chopped fresh cilantro
1/2 cup diced avocado (optional)
1/4 cup sliced jalapeños (optional)
Instructions
Rinse the rice: Place the rice in a fine-mesh strainer and rinse under cold water until the water runs clear.
Cook the rice: In a medium skillet, combine the rinsed rice, taco seasoning, and chicken or vegetable broth. Bring to a boil over medium-high heat, stirring occasionally.
Simmer: Once boiling, reduce the heat to low, cover, and let simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed.
Add tomatoes: Stir in the undrained diced tomatoes with green chilies and cook for an additional 2-3 minutes.
Incorporate queso: Remove the skillet from heat and stir in the nacho cheese sauce or queso dip until fully blended.
Top with cheese: Sprinkle shredded cheddar cheese over the top and cover the skillet for 2-3 minutes until the cheese melts.
Garnish and serve: Remove from heat and garnish with sour cream, fresh cilantro, diced avocado, and jalapeños as desired.
